Julie Madawi


This has been my "go to" pumpkin pie recipe for almost forty years! Over the years I have used my own pumpkin puree and fresh grated nutmeg to make it extra special. My family would have a fit if this pie wasn't on the Thanksgiving sideboard every year!


★★★★★ 1 vote

6 to 8
20 Min
1 Hr


  • 1 box
    pillsbury refrigerated pie crusts
  • 2 c
    pumpkin, canned or cooked - see directions
  • 1 1/2 c
    milk, evaporated or cream
  • 1/4 c
    brown sugar, firmly packed
  • 1/2 c
    white sugar
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
    nutmeg, grated or allspice
  • 1/8 tsp
    clove, ground
  • 2
    eggs, slightly beaten
  • ·
    whipped cream, sweetened



  1. If planning on using fresh pumpkin puree, prepare the night before. Slice pie pumpkins in half, leaving seeds in. Place cut side down on foil lined baking sheet and bake at 350 degrees until pierces easily with a fork, approximately 60-90 minutes.
  2. Once tender, remove and let cool. Remove the seeds and strings, then scoop out the pumpkin pulp and place into a large colander resting in a large bowl to catch the liquid. Cover and place in refrigerator overnight.
  3. The next day, remove the pumpkin from the fridge and allow to warm to room temperature for a couple of hours. Place the pumpkin pulp into a food processor (in two, 2 cup batches if making a double recipe) and process until smooth.
  4. Preheat oven to 425 degrees.
  5. Combine the sugar, salt, and spices in a large bowl and blend together using a fork. Measure and add pumpkin pulp, evaporated milk, and eggs; mix until well blended.
  6. Line large pie pan with two crusts that have been rolled out to 11 inches to fit the pie pan, crimp the edges. Pour pumpkin pie mixture into the pie crust.
  7. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees, rotate pies in the oven, and cover the pie edges with a pie crust shield. Continue baking for another 45 minutes or longer until the edge of the pie reaches 205 degrees, and the center reaches 195 degrees.
  8. Remove the pie from the oven and allow to cool on a rack; store in the refrigerator when cool.
  9. Serve with sweetened whipped cream, if desired.
  10. NOTES: Makes one, 9-inch Single-Crust Pie. I always double this recipe and make two large pumpkin pies. I like to make my own pumpkin puree and I also grate my own nutmeg and make sure to get the best cinnamon and ginger I can get my hands on.

Printable Recipe Card


Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American

Show 2 Comments & Reviews

20 Dinner Ideas for When You Don’t Know What to Make

20 Dinner Ideas for When You Don’t Know What to Make

Ever feel like your weekly menu is stuck in a rut? We’re here to help. These family tested and approved recipes will shake up your kitchen and be a hit at your dinner table. Easy to make and oh-so-yummy, check out these tried and true dinner ideas for when you don’t know what to make!

10 Moist & Flavorful Pumpkin Bread Recipes

10 Moist & Flavorful Pumpkin Bread Recipes

Filled with spices of the season, pumpkin bread is a fall favorite. It can be enjoyed for breakfast, an afternoon snack, or dessert. A simple pumpkin bread recipe is delicious but many ingredients can be added to turn this quick bread into something special. Dates, cranberries, or chocolate chunks can be folded into the batter. […]

12 Restaurant-Style Fried Rice Recipes

12 Restaurant-Style Fried Rice Recipes

Make restaurant-style fried rice at home! It may sound and look intimidating, but preparing fried rice is quite simple. A great way to use leftover white rice, too. From chicken fried rice to vegetable fried rice to fried rice with egg, these recipes will have your family thinking you ordered takeout.